1 slice day-old hearty white bread (such as Pepperidge Farm), torn
2 large egg whites, lightly beaten
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 400°.
Place thyme, onion, and bread in a food processor; pulse until fine breadcrumbs measure 1/3 cup. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with salt and pepper. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
3 Stars = Good, solid recipe. That's exactly what this is. It's simple to make and very tasty. The best thing is you can spice it up however you like - just add it into the breadcrumb mixture. I added some cayenne pepper, crushed red pepper and garlic powder to spice it up and it was really amazing. I think the fresh thyme really accented the pork. I paired with summer squash and zucchini ribbons (another CL recipe) for a low carb dinner.
I did not care for this. It was a little too salty; I probably should have omitted the salt since pork is naturally salty (or enhanced). Also it seemed it was missing something, maybe some sort of sauce to drizzle on top after slicing. Made sweet & sour pork the next day with the left overs; it was good.
I made a few changes... marinated the tenderloin in 1/4 cup dry white wine, 1T dijon, and a splash of balsamic for a couple hours before cooking. Since it was just for bf and myself, only used 3/4lb of pork, and so I halved the breadcrumbs and eggs as well, but kept the full tsp of thyme and minced onion. Cooked it for less time than called for (since it was a smaller piece of meat) and it was still a little overdone... be careful about that. Overall, very good, would definitely make it again or for company.
This was just delicious. I'm so glad I made the 3 pound pork loin instead of 1. My whole family loved it. Seeing as my husband can eat anything and as much as he wants of it (lol) there was no meat leftover. So tender and so easy! Can't wait to make it again.
I made this last night, not sure how it would turn out, as I have on;y prepared pork tenderloin in the slower cooker...I thought the oven might dry it out, but decided to give it a try anyhow. Boy, was I mistaken! This was the juiciest, most tender pork 'loin I have ever tasted! I didn't have any onion flakes on hand, so I coated it in dried thyme, prepared breadcrumbs from a canister and salt&pepper. Popped it into a baking dish and let it bake for 35 min. My BF was so impressed, he ate 2 big helpings and kept saying how moist and tender it was! The thyme really stood out and made for a flavorful crust. Definitely a keeper in my recipe file!
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